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Categories:
flour pastry flour brown sugar sugar baking powder salt Cinnamon Ground cardamom seeds ground pecans eggs buttermilk lowfat canola oil sugar
Viewed: 46 - Published at: 8 years agoIngredients
- 1 1/2 cups flour, all-purpose
- 1/2 cup pastry flour, whole wheat
- 13 cup brown sugar packed
- 13 cup granulated sugar replacement (Splenda)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon ground
- 1/2 teaspoon cardamom seeds ground
- 1 large pears peeled, cored and diced
- 13 cup pecans chopped
- 1 large eggs slightly beaten
- 3/4 cup buttermilk lowfat
- 2 tablespoons canola oil
- 1 tablespoon sugar granulated (optional)
Method
- Preheat oven to 400F (200C).
- Coat 12 (2 1/2-inch size) muffin cups with non-stick cooking spray (or use paper cupcake liners).
- Combine flours, sugars, baking powder, salt, cinnamon and ground cardamom in a medium bowl.
- Add pears and pecans and toss to coat.
- In a small bowl, combine egg, oil and buttermilk.
- Stir into flour and pear mixture just until moist.
- Batter will be thick.
- Divide batter evenly among muffin cups.
- Sprinkle granulated sugar over tops of muffins, if using.
- Bake 15 to 20 minutes, until wooden pick inserted in center comes out clean.
- Remove muffins from pan immediately.
- Cool on wire rack for about 10 minutes.
